I have been spending a lot of time in the city lately working on various food shoots as an assistant food stylist. This means we spend our days shopping for the most beautiful produce, protein, and anything else. Then, we get in the kitchen, cook it up and make it look gorgeous for the camera. It is stressful and fast paced, but I have been learning so much about photography and food in general. There is nothing like being in New York City, the culinary mecca of the world. I get to not only see new produce and products, but work with them. Plus, I get to be inspired by the city as a whole. When in New York, you are surrounded by a million foodies. People that get just as excited about candy cane radishes (or whatever it may be) as I do.
The best part about being in the city is what we get to eat. Not only do I get to prepare fun foods and play around with new techniques, but at the end of the day, I get to enjoy truly delicious food. You can get almost anything delivered to you and since, after a long day on set, we often don’t want to go out, being able to enjoy restaurant quality food, not prepared by you, is a real blessing. Every time we order from new places and I get to experience cultures and ingredients, in the comfort of the apartment.
Whenever I come home from these trips, I try to recreate one or a few dishes I had the week before, but with my own twist of course. Being in the city makes me even more excited about food and sharing it with the world. This recipe is one of those creations.
I have been slightly obsessed with kohlrabi this Summer and into Fall. You may have seen Kohlrabi around but didn’t know what to do with it. It’s a bit prehistoric looking with its leaves sprouting what seems to be randomly around the bulb. As far as I am concerned, this is one of the most underrated vegetables. Kohlrabi is in the cabbage family, but is a root. Imagine if a radish and cabbage came together. It is potato like and almost starchy, like a radish, but milder and slightly sweet and earthy, like cabbage. The leaves can be eaten and sautéed and I urge you to save the leaves from this recipe for that very reason. This vegetable is so versatile. Use it in any potato recipe. It holds up beautifully but has less then a quarter of the carbs. Three and a half ounces only has two and a half net carbs. It is delicious roasted, pureed, and spiralized. What I love about it for this recipe, is that it is a heartier vegetable, so the noodles actually hold together like noodles. They don’t break apart or become mushy.
I know I often crave a good Chinese take-out and now, whenever I do, I just whip this up. It’s simple and quick, plus so easy to adjust based on what I have. I have done this with shrimp, salmon, chicken, and every kind of vegetable out there. As long as I have some kohlrabi, which I now always have since it is generally available year round, I can use this base and make a quick delicious dinner that everyone loves. My husband especially loves this recipe because he says it really does taste like good Chinese Lo Mein.
The sauce is savory and slightly spicy and the coconut oil gives a nice bit of richness. Be sure to slice your steak thin or, if you can, have your butcher shave it for you. The beef cooks faster but gets crispy on the ends. It’s pretty magical. More often then not, I just cut whatever steak I have available in the freezer or leftover from a previous recipe. Use this recipe as a foundation for many low carb lo mein creations. There are so many variations possible.
Make sure to share your creations on Instagram or Facebook and tag @theeverydayfeast. I can’t wait to see what you come up with.